Sweet Sushi

Something's fishy about this sushi -- maybe because the only fish in it comes from the candy aisle!

What you'll need

• Pound cake, cut into 1-inch-thick slices
• White frosting
• Fruit leather (we used FruitaBu® Organic Smashed Grape Fruit Twirls)
• Flaked coconut
• An assortment of candies and jellies for sweet toppings and sushi sides

How to make it

1. Sushi bases: For rolls, use a knife to cut 1 1/2-inch circles from a slice of cake. Frost the tops of the circles, then wrap a 6-inch strip of fruit leather seaweed around each one, using a dab of frosting to secure it. Press coconut rice into the frosting. For individual sushi, cut a cake slice into rectangles and round the edges, as shown. Frost the top and sides of each oval, then roll it in coconut.
2. Sweet toppings: From left to right, starting with the top row, we used orange nonpareils, apricot preserves, and pieces of Twizzlers Rainbow Twists. In the middle row, we used a green gumdrop slice, diced Swedish Fish, and gumdrop wedges. On the bottom row, we topped the sushi base with a Swedish Fish, then wrapped it with a strip of fruit leather.
3. Sushi sides: To make wasabi, warm a green Starburst candy in the microwave for 10 seconds, then use your hands to work it into a mound. For pickled ginger, microwave and flatten an orange Starburst candy, then bunch it up into a pile, as shown.
   
   

   Kabocha & Shiitake Brown Bag Sushi

   
   
   
   

   

   
   

   Serves 2
   • 1cup rice (white, brown, or mixed), rinsed
   • water to cook the rice
   • 1/4 kabocha squash, diced (skin left on, seeds scooped out). Sweet potato (purple, orange, or white) may be substituted.
   • 1handful rehydrated shiitake mushrooms, cut into thin slices
   • 1tablespoon soy sauce (or GF soy sauce substitute)
   • 1tablespoon mirin
   • toasted sesame seeds or furikake to taste (optional)
   • 1 can of "inarizushi" (available at Asian supermarkets)

   
   

   Preparation

   1. Add rice and an appropriate amount of water according to your regular method of cooking rice, whether on the stove or in a rice cooker. I used a rice cooker.
   2. Add the soy sauce and mirin to the rice.
   3. Carefully layer the diced kabocha and sliced shiitake mushrooms on top of the rice. Do not mix these ingredients in (we'll do it after the rice is cooked); doing so will disturb the ability of the rice to cook fully.
   4. Cook the rice per usual.
   5. When the rice is done, gently mix the kabocha and shiitake mushrooms into the rice.
   6. Allow the rice to cool slightly.
   7. Mix in toasted sesame seeds or furikake to taste.
   8. Open the can of inarizushi. The bean curd pockets tear easily, so gently stuff each pocket with the rice/kabocha/shiitake mixture.
   9. Pack the inarizushi snugly in a tupperware and you are on your way! 

   
   

   Sweet Fruit Sushi Rolls

   
   

   Rating:

   Ingredients 

   • 1 cup Thai Jasmine or Doongara long grain rice
   • 1 cup reduced-fat (1%) milk
   • 3/4 cup water
   • 2 Tbsp sugar substitute
   • 1 vanilla bean
   • 2 Tbsp apple or orange juice
   • 4 pieces of different colored fruit (such as kiwi, peach, mango or melon, cut into long strips)
   • 2 Tbsp jam or marmalade
   • 8 sheets confectioner's rice paper *
   • 1/4 cup crushed toasted almonds or desiccated coconut

   Directions:

   Place rice in a large saucepan. Cover with cold water and swish vigorously with hands. Drain and repeat process until water runs clear. Drain well and allow to stand for 10 to 20 minutes.
   Combine rice, milk, water, sugar and vanilla in saucepan. Bring to a boil, cover and reduce heat. Simmer for five minutes, then remove from the heat and allow to steam for 20 minutes. Do not be tempted to remove the lid during the process.
   Remove vanilla bean. Using a spatula or wooden spoon, cut through the rice with a slicing motion while gradually adding the juice. Fan rice at the same time to cool it down. The rice should now be quite creamy. Cover with a damp tea towel and keep at room temperature.
   This next stage needs to be done quickly, as the rice paper softens easily, so make sure you have the fruit already sliced.
   On a sheet of cooking paper, place a sheet of rice paper with the long side facing you. Top with another sheet and slide the top sheet away from you about 2 inches so there is an overlap of about 4 inches in the middle. Place a quarter of the rice mixture along the overlapped area, pressing down gently as you would for sushi.
   Spread with a little jam and lay two rows of fruit down the center. Very carefully, bring the closest edge of the rice paper over the rice, then roll up to make a firm log, using the cooking paper to help you roll it tightly. Wrap tightly in plastic wrap and refrigerate until ready to serve. Repeat to make four rolls.
   To serve, sprinkle the almonds or coconut in a shallow dish. Remove the plastic wrap from the sushi rolls and roll in the mixture to coat. Cut each roll diagonally into three even pieces.